1 pound thin-skinned cucumbers (persian or english)
1 teaspoon kosher salt
1 teaspoon sugar
2 garlic cloves, finely minced
2 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
1 teaspoon chili flakes
2 scallions, thinly sliced on a diagonal
1 teaspoon toasted sesame seeds
- Cut off the ends of each cucumber, and then cut cucumbers in half lengthwise. Smash with a mallet, the side of a knife, or a skillet, and then halve lengthwise again. Slice the cucumber sticks diagonally into roughly 2” long sections.
- Transfer the cucumbers to a large bowl, add salt, and toss to combine. Cover and chill at least 1 hour and up to 12 hours. Drain cucumbers.
- Whisk sugar, garlic, rice vinegar, soy sauce, sesame oil, and chili flakes in a small bowl to combine. Pour dressing over cucumbers and toss well to coat.
- Refrigerate the cucumber salad if not serving immediately. When ready to serve, transfer cucumber salad to a platter. Sprinkle generously with scallions and sesame seeds.